Ingredients:
2 ½ kg of banana leaves
1 kg of corn flour
½ kg pork post 
½ kg of green beans, cooked
4 cups mashed potatoes
2 cups chicken broth
1 cup vegetable oil
1 cup lard
1 cup rice, cooked to taste with achiote
6 chicken broth envelopes
4 garlic cloves, minced
2 sweet peppers, cut into strips
1 cilantro roll
1 chicken breast
1 celery stalk
1 thyme sprig
1 hot pepper
1 carrot, cooked and sliced
1 can petit pois
1 wick roll
Salt and ground cumin to taste
Preparing:
Cook pork with garlic, thyme, celery, hot peppers and salt.
Remove meat from broth and crumbled.
Reserve the broth and strain.
Cook chicken in a little oil with achiote, hot peppers, cilantro and broth.
Separately, mix well in a pot corn flour with the mashed potatoes, oil, lard, chicken broth, salt, a little chicken and meat broth and any other condiment of your choice.
Trim the leaves and wash them well.
Place a big tablespoon of dough on two banana leaves.
Add a spoonful of rice, a piece of meat, a piece of chicken, 2 carrots slices, 1 strip of pepper, 2 green beans, petit pois, a sprig of cilantro and any other ingredients you want.
Wrap each tamale well, leaving no or too tight or too loose.
Join 2 tamales and wrap them well.
Cook in boiling water for 45 minutes.
* Reserve a bit of pork and chicken broth to the end, if the mass that gives very dry.
* The dough should be well mixed and wet, if it becomes too dry the tamal can be hard.
